Rack of Lamb with a herb crust - by the French chef Daniel Boulud
This recipe was a great find. It provides an elegant and summery way to serve lamb in - a fresh and herbed topping on the rack of lamb, served with a light and creamy dressing on the side. The original recipe called for a vegetable side dish, but I prefer to serve my lamb with something a bit more traditional. In this case, a potato galette (which I took from the following Jamie Oliver recipe) accompanied by a light salad of rocket and cherry tomatoes.
This recipe is also very adaptable. You can use a boneless shoulder of lamb instead of the rack, you can use almonds instead of pinenuts, or use parlsey and garlicinstead of the basil and lemon.
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